If you have ever craved a comforting, hearty meal that feels like a warm hug on a chilly evening, this Chicken Pot Pie with Biscuit Topping Recipe is just what you need. This dish takes the classic chicken pot pie up a notch by swapping the traditional crust for fluffy, golden biscuits that bake on top of a creamy, savory chicken and vegetable filling. The luscious blend of tender chicken, vibrant veggies, and aromatic herbs all come together beneath irresistibly flaky biscuits, creating a one-pan dinner that is both easy to prepare and incredibly satisfying. Whether you’re cooking for family, friends, or just treating yourself, this Chicken Pot Pie with Biscuit Topping Recipe is a true crowd-pleaser that brings comfort food to a new level.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that honestly make all the difference. Each element is essential in crafting the rich, creamy texture and balanced flavors that define this dish. From fresh vegetables adding color and crunch, to the aromatic herbs infusing every bite with warmth, here’s what you’ll gather:
- Cooked chicken, 2 cups: shredded or diced, it’s the hearty protein base that makes this pie truly filling.
- Butter, 2 tablespoons: for sautéing veggies and adding richness to the filling.
- Onion, 1 small: finely chopped, it adds a mild sweetness and depth of flavor.
- Garlic, 2 cloves: minced, to bring a fragrant punch that complements the savory filling.
- Carrots, 2: diced and bright, they offer subtle sweetness and vibrant color.
- Celery stalk, 1: chopped, for freshness and a hint of unexpected crunch.
- Salt and black pepper, ½ teaspoon each: seasoning essentials that enhance every ingredient.
- Dried thyme, 1 teaspoon: a classic herb that pairs beautifully with chicken.
- Poultry seasoning, 1 teaspoon: adds complexity with notes of sage and rosemary.
- All-purpose flour, ¼ cup: to thicken the creamy filling to perfection.
- Chicken broth, 2 cups: the flavorful liquid that forms the base of the sauce.
- Whole milk or heavy cream, 1 cup: for rich creaminess, adjust for your desired indulgence level.
- Frozen peas, 1 cup: sweet little pops of freshness nestled throughout the filling.
- Refrigerated biscuits, 1 can: or homemade if you prefer, these fluff up golden on top.
- Melted butter, 1 tablespoon: brushed over biscuits for a gorgeous, glossy finish.
- Dried parsley, ½ teaspoon (optional): for a light, herbal garnish that brightens the look.
How to Make Chicken Pot Pie with Biscuit Topping Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This step sets the stage for perfectly baked biscuits and a bubbling filling ready to be enjoyed. Having your oven ready means a seamless transition from stovetop to oven.
Step 2: Sauté Your Vegetables
Melt the butter in a large oven-safe skillet over medium heat, then add your finely chopped onion, minced garlic, diced carrots, and chopped celery. Cook them gently for about 3 to 4 minutes until everything softens and the aromas fill your kitchen. This mix is the flavorful foundation of your filling.
Step 3: Create the Thickened Sauce
Sprinkle the flour evenly over the softened vegetables and stir well to coat. Slowly whisk in the chicken broth and milk, making sure no lumps form. Let the mixture simmer for around 5 minutes until it thickens into a creamy sauce that will envelop all the ingredients in delicious goodness.
Step 4: Add the Heart of the Pie
Now it’s time to stir in the cooked chicken along with the frozen peas, dried thyme, poultry seasoning, salt, and black pepper. Let everything simmer together for another 2 to 3 minutes, allowing the flavors to meld beautifully before turning off the heat. The filling should be rich, hearty, and full of vibrant color.
Step 5: Top with Biscuits
Arrange the biscuits right on top of the creamy filling, spacing them out depending on their size. Brush the buttery tops of the biscuits with melted butter, and sprinkle with dried parsley if you like a pop of green. This step ensures your biscuit topping bakes up beautifully golden and inviting.
Step 6: Bake to Perfection
Place the skillet carefully in your preheated oven and bake for 15 to 20 minutes. You’re looking for the biscuits to turn golden brown and slightly crisp on top, while the filling bubbles around the edges. When it’s done, let the pot pie rest for about 5 minutes before serving—this helps everything set nicely for ultimate comfort in every bite.
How to Serve Chicken Pot Pie with Biscuit Topping Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add a pop of color and a fresh herbal note that enhances the dish’s warmth. A light drizzle of cream or a sprinkle of shredded cheese can also add an extra layer of indulgence that elevates your presentation effortlessly.
Side Dishes
Because the Chicken Pot Pie with Biscuit Topping Recipe is hearty enough on its own, simple, light side dishes pair best. A crisp green salad with a tangy vinaigrette, steamed green beans, or roasted asparagus provide refreshing contrast without overpowering the main event.
Creative Ways to Present
For a charming twist, serve individual portions by baking the filling and biscuit topping in small ramekins or cast-iron skillets. This adds a cozy, personalized touch that’s sure to impress guests and make dinner feel extra special. You can also add colorful vegetables on top for a beautiful visual pop.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie with Biscuit Topping Recipe keeps well in an airtight container in the refrigerator for up to 3 days. This makes it an excellent option for busy weeknights or enjoying delicious meals throughout the week without starting from scratch.
Freezing
You can freeze this pot pie before baking by assembling the filling and topping in a freezer-safe dish. Cover tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake as directed, adding extra time as needed to cook through.
Reheating
Reheat leftovers by placing them in a preheated oven at 350°F (175°C) until warmed through and the biscuit topping regains some crispness. Avoid microwaving if you want to keep that biscuit texture delightful instead of soggy.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! In fact, using leftover roasted or rotisserie chicken works perfectly and adds even more flavor to your filling.
What if I don’t have refrigerated biscuits?
No worries! You can easily make homemade biscuit dough or even use puff pastry sheets as a delicious alternative topping.
Can I substitute the peas with other vegetables?
Yes, you can swap peas for corn, green beans, or even diced zucchini to suit your preferences or whatever you have on hand.
Is it possible to make this recipe dairy-free?
Definitely. Use a dairy-free butter substitute and plant-based milk like almond or oat milk to keep it creamy and delicious while avoiding dairy.
How do I know when the biscuits are fully baked?
The biscuits should be a beautiful golden brown on top and firm to the touch, with the filling bubbling around the edges—this signals they’re perfectly baked.
Final Thoughts
There really is something magical about this Chicken Pot Pie with Biscuit Topping Recipe that feels like home in every bite. The ease of preparation combined with its comforting, robust flavors makes it a dish you’ll want to return to again and again. So grab your skillet, get those biscuits ready, and dive into one of the coziest, most satisfying meals you can make. Trust me, it’s a winner every single time.
Print
Chicken Pot Pie with Biscuit Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Biscuits is a hearty and flavorful dish featuring shredded chicken and vegetables in a creamy sauce, topped with golden, fluffy biscuits. Perfect for a family meal, it combines a rich filling with an easy biscuit topping baked to perfection.
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, chopped
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk (or heavy cream for extra richness)
- 1 cup frozen peas
For the Biscuit Topping:
- 1 can refrigerated biscuits (or homemade biscuits)
- 1 tablespoon melted butter (for brushing on top)
- ½ teaspoon dried parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large oven-safe skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add Flour: Sprinkle the flour over the cooked vegetables and stir well to coat, which will help thicken the filling.
- Incorporate Liquids: Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps and creating a smooth sauce.
- Simmer Sauce: Allow the mixture to simmer for about 5 minutes until it thickens to a creamy consistency.
- Add Seasonings and Chicken: Stir in the cooked chicken, frozen peas, thyme, poultry seasoning, salt, and black pepper. Let the filling simmer for an additional 2-3 minutes to meld flavors, then turn off the heat.
- Add Biscuit Topping: Arrange the refrigerated biscuits evenly on top of the chicken filling in the skillet.
- Prepare for Baking: Brush the biscuits with melted butter and sprinkle with dried parsley for extra flavor and a golden finish.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the biscuits are puffed and golden brown.
- Cool and Serve: Allow the pot pie to cool for 5 minutes before serving warm, ensuring the filling sets slightly for easier slicing and serving.
Notes
- You can use homemade biscuits instead of refrigerated ones for a fresher biscuit topping.
- For a richer filling, substitute whole milk with heavy cream.
- Adjust seasoning to taste, especially salt and pepper.
- Ensure the skillet you use is oven-safe to avoid transferring the filling to another dish.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
